Name: Duck, wonton and noodle broth
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 2 litre (8 cups) chicken stock; 1 stalk lemongrass, white part only, bruised; 2 tablespoon sliced palm sugar; 2 clove garlic, thinly sliced; 2 star anise; 20 frozen prawn wontons; 2 bok choy, trimmed, leaves separated; 200 gram (2 cups) fresh rice noodles; 1 peking duck, meat removed, sliced; fish sauce, to taste; 2 green onions, sliced into 3cm pieces; sliced chilli, fresh lime, to serve

Duck, wonton and noodle broth

This easy duck noodle soup is fresh, fragrant and brimming with flavour.

Serves 4

Prep

25M

Cook

10M

Total

35M

Skip to Recipe

Ingredients

2 litre (8 cups) chicken stock

1 stalk lemongrass, white part only, bruised

2 tablespoon sliced palm sugar

2 clove garlic, thinly sliced

2 star anise

20 frozen prawn wontons

2 bok choy, trimmed, leaves separated

200 gram (2 cups) fresh rice noodles

1 peking duck, meat removed, sliced

fish sauce, to taste

2 green onions, sliced into 3cm pieces

sliced chilli, fresh lime, to serve

Method

1.In a large, heavy-based saucepan, combine stock, lemongrass, palm sugar, garlic and star anise. Bring to boil on high. Add wontons and simmer 3-4 minutes.

2.Divide bok choy, noodles, wontons and duck between bowl. Ladle soup over. Add fish sauce.

3.Top with green onion and chilli. Serve with fresh lime.

If Peking duck is unavailable, use barbecued chicken instead. Palm sugar, usually sold in hard cakes and grated for cooking, is available from Asian food stores. If unavailable, use brown sugar.
Note

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Ingredients

Method

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